Luncheon 2/3

Luncheon Series Part 2 and 3

To keep on track with the luncheon series, I will describe a little about Luncheon 2 and Luncheon 3 and what were my contributions for each one.

Luncheon #2 : Lei’d Back Luau 

This luncheon’s theme was inspired by Hawaii and it’s tropical flavors. Here was the menu: 

• Amuse Bouche: Fruit Salad with Pineapple, Papaya, and Kiwi in an Apricot syrup.
• Appetizer: Spring Mix Salad with a Papaya Seed Dressing and Parmesan Cheese and Macadamia nuts
• Entrée: Macadamia encrusted Mahi Mahi with Coconut Rice
• Dessert: Strawberry Cake with Agave Gel topping 
• Mocktails: Hawaiian Ocean Blue and Mai tai 

To be honest, I cannot find my copy of the menu for this luncheon. The menu is that jist of what was served. For what I helped with was premixing all the mocktails as well as getting the garnishments prepared for the drinks. I also help cut all the fruit for the fruit salad with extra help from my classmates on the day of.

Luncheon #3: Honey and Thyme Rustic Table

This luncheon’s theme was inspired by cottage core. The feeling of rustic foods and sourdough bread. Here was what on the menu:

• Appetizer: Charcuterie Board with honey butter, duck proscuttio, strawberries, hard cheese and a few other items
• Entrée: Creamy tomato and pepper braised rabbit with a toasted Parmesan Pepper sourdough and Lyonnnaise Potatoes
• Salad: Spring mix salad with apples, candied pecans, bacon bits and goat cheese with a Raspberry balsamic Vinaigrette 
• Dessert: Russian Honey cake with a berry compote and whipped cream
• Mocktail: Chessentan tea and a Cold brewed coffee

For this luncheon, I helped with French the legs from a half cut of rabbit. Frenching is a term where you cut and clean off any muscle or ligaments from part of the bone, exposing it while cooking. The technique is popular with lamb racks and tomahawk steaks. I also help assemble the layers for the Russian Honey cake. On the day of, I also help with the plating of the dessert as well as made the garnishments for the mocktails.